Bourbon-Pickled Jalapeños

Updated: Jun 13


Brunch: goat burger with fried egg, spiced up with bourbon-pickled jalapeños.



Our friend Kazi discovered this recipe years ago in Smoke & Pickles by Edward Lee and it's been a staple in our house ever since. The sweet + spicy slices are a perfect complement to something salty (chopped in fresh goat cheese, on top of chili fries). We also mix them into tuna salad, top eggs with them, and they are always piled on burgers. This week I posted a photo of my brunch burger and several of you asked me to share the recipe for the condiment. It's almost peak jalapeño so now is a good time to plan to put up a few jars. This recipe makes 3 pints, which is not enough.


1 pound jalapeño peppers

1 1/4 cups distilled white vinegar

1 cup bourbon (we used Maker's Mark)

1/2 cup honey

2 tsp coriander seeds

1 tsp salt

1 tsp yellow mustard

2 bay leaves





Wearing disposable gloves, slice the jalapeños into 1/4-inch thick rounds. Transfer to jars.


Combine the rest of the ingredients in a sauce pan, bring to a boil, simmer 5 minutes.


Pour the hot liquid over the peppers and seal the jar.


If you just let them cool and then put them in the fridge, they will be ready in about 3 days and will be good for 2 weeks. I recommend making a much larger batch in the summer when the best jalapeños are available, and water bath canning them so you can enjoy them all year. The photos are from a make Kazi and I did together a few years ago and we made enough for both of our households for the year.





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